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Re: oven

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Posted by Laura White Mo. on January 22, 2008 at 13:28:51:

In Reply to: oven posted by Tom on January 21, 2008 at 19:40:59:

I have a Duke. It was the cheapest commercial oven I could find.I think I paid $1,400 for it new about four years ago. I am very happy with it. The only thing I don't like about it is the fan is so strong it blows my cupcake batter over where they will be lopsided. So when doing cupcakes you have to turn or rotate them every five minutes to compensate for that. How ever that may be a convection oven thing and not a Duke oven thing. May be some one else can elaborate on their cupcakes and convection commercial ovens.
Blodgett is the most popular name, but you do pay a lot for the name, have to decide is the name worth that much to you. There are many cheaper options that may perform just as well.

: It is time for a new oven as much as I hate to spend the money. I have always had a vulcan range with two regular ovens that I use for my cake business, but thinking of going convection now. I've looked at several and really like the Blodgett oven. Anyone have any thoughts, suggestions, ideas, experience with others? Thank you.

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Re: oven - Tom 15:57:49 01/30/08 (0)

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: I have a Duke. It was the cheapest commercial oven I could find.I think I paid $1,400 for it new about four years ago. I am very happy with it. The only thing I don't like about it is the fan is so strong it blows my cupcake batter over where they will be lopsided. So when doing cupcakes you have to turn or rotate them every five minutes to compensate for that. How ever that may be a convection oven thing and not a Duke oven thing. May be some one else can elaborate on their cupcakes and convection commercial ovens. 
Blodgett is the most popular name, but you do pay a lot for the name, have to decide is the name worth that much to you. There are many cheaper options that may perform just as well. 

: It is time for a new oven as much as I hate to spend the money. I have always had a vulcan range with two regular ovens that I use for my cake business, but thinking of going convection now. I've looked at several and really like the Blodgett oven. Anyone have any thoughts, suggestions, ideas, experience with others?  Thank you.

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